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In a post today on his Diner's Journal blog, New York Times food critic Frank Bruni considers Custom Houses's adaptation of the small plates concept to the dessert menu. In his recent visit there, he noticed that in addition to their list of $10 substantial desserts, there was also a side menu of less costly and smaller-portioned sweets -- presumably for the almost-full-but-not-quite diner who just can't end his or her meal without that last dash of sugar. I admit I'm often that diner.

Frank gets cynical by the end and suggests it's possibly just another ploy to get the customers to pad their bill. That may be, but I can think of plenty of dinners out when the mere prospect of eating a full slice of cake or creme brulee threatened to make my belt buckle burst. In situations like that, the option of a simple piece of homemade brittle or candy bar would be just the thing.

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...Read this feature »